I don't know about you,
but I'm loving these Weight Watcher recipes....
Since I am bringing a service to you,
I am actually helping myself.
And I owe you all a great big THANK YOU.
Just yesterday I went to get dressed,
and when I put on my belt I noticed I can move it one notch smaller.
Isn't that awesome?
And I am going to share a little secret with you....
Only the fans of A'lil Country Sugar will be in on this secret.
But you can share if you want.
Let's all spread the good news and tricks and tips to eating better.
Here is the secret:
I found two Web pages that are assisting me in the quest to drop some pounds.
Here they are:
As long as you stay within your Points Target, get some exercise,
you should be able to drop some weight.
You will never be able to tell this is a WW recipe.
It is so good.....
And makes the perfect dessert for any meal.
The crust is a little different.
It is not the graham crust that you would normally find under
a cream pie.
I made this crust by using Ritz honey wheat crackers,
a small amount of brown sugar (Splenda Blend),
and some cocoa powder.
Yeah, it doesn't have the crunch of grahams, but it sure is good.
You can taste just a hint of chocolate under that Key Lime.....
This pie is so easy to throw together.
Just bake the crust for 5 minutes,
mix your ingredients,
and dump in the crust.
And it only has to chill for 2 hours.
WW Key Lime Pie (3 WW points per serving)
1 1/2 c. crushed fine Ritz honey wheat crackers
2 tsp. baking cocoa powder
3 TBS Key Lime nonfat yogurt
1 TBS Splenda Blend brown sugar
Preheat oven to 350 degrees F.
In a medium bowl, mix cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture into a 9 inch pie plate.
Bake for 5 minutes.
Key Lime Filling:
1 (1/16 ounce) package sugar-free lime gelatin
1/4 c. boiling water
1 (8 oz.) container fat-free whipped topping
2 (6 oz.) Key Lime Pie fat-free or light yogurt
In large bowl, dissolve gelatin in boiling water.
Stir in yogurt with wire whisk.
Fold in whipped cream with wooden spoon.
Spread in crust.
Refrigerate for at least 2 hours.
This recipe is linked to:
Foodie Friends Friday